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Published on Wednesday, Oct 08, 2008
Q.: I have been compiling recipes from my family (great-grandmother, both grandmothers as well as my mother). In the recipes of one grandmother, I have found the designation of a ''gill'' of yeast. I was wondering how much that would have been?
Also, I have a recipe from my other grandmother called ''Macaronis.''
It calls for 1 cup of nut meats, 1 cup flour, 1 egg, 1 cup light brown sugar and 1 teaspoon baking powder. In a second writing of the recipe, the ingredients and amounts are about the same, but the instruction of buttering and flouring pans is included. No baking information is given in either.
I am puzzled as to what kind of dessert this is, bar cookie, nut candy or something like that?
— Jan Boston, Canal Fulton
A.: A gill is an old-fashioned British term, equal to 1/2 cup or 4 liquid ounces. Since this is a lot of yeast, your recipe might need some further conversions, or you might want to consider cutting it in half before making it.
In days past, the term macaronis was sometimes used as the plural for macaroon, which we typically think of as a coconut cookie. Often, though, a macaroon was made with ground almond paste, egg white and sugar. I suspect the recipe you found could have been for a cookie that was derived from the macaroon.
Good luck with your recipe preservation and conversion efforts.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; e-mail labraham@thebeaconjournal.com with ''Ask Lisa'' in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number for confirmation.
Q.: I have been compiling recipes from my family (great-grandmother, both grandmothers as well as my mother). In the recipes of one grandmother, I have found the designation of a ''gill'' of yeast. I was wondering how much that would have been?
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